Peppermint Meringues

Posted on by theexileskitchen by Amanda Ellison Anglin

http://Peppermibt MeringuesHere’s a recipe to make, while taking down the Christmas tree: Peppermint Meringue Cookies. Not sure that cookie is a true description,  because these are flourless. Maybe they are more like a candy. Make the peppermint meringues  and you decide what to call them.

Here’s what to do:

Preheat oven to 225°.

In a stainless steel mixing bowl begin beating 4 egg whites. Add a pinch of salt and a pinch of cream of tartar. Keep beating. Crush up 3 candy canes, set aside. When the egg whites start to form high peaks, slowly add 1/2 cup of granulated sugar. With the sugar incorporated, add a few sprinklings of the crushed candy canes. Okay, now the meringue is ready to drop onto parchment lined cookie sheets. Using a teaspoon, drop heaping dollops 2 inches apart. Place in oven and bake for 90 minutes. Turn oven off, when they are finished baking and let the meringues stay in the oven to cool and dry out.

Light and crispy, sweet and minty, Peppermint Meringues are a delightful way to finish the year or start the new year.

Blessings for a great 2020 from the Exile’s Kitchen.

The Old General

Posted on by theexileskitchen by Amanda Ellison Anglin

Christmas parties a plenty.  One down; three more to go. This week. Today is the “office party”. I offered pralines and a lemon meringue pie. If you want, you can find those recipes here at theexileskitchen.com. Just let your fingers do the scrolling.

I’m in town this morning. My stand mixer is at Flowers Proper and so is the newer hand held. Deep in one of Mama’s kitchen cabinets, under stored paper plates and plastic cutlery, was her old General Electric hand mixer.  She still works. She’s 60 years old, if she’s a day.

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Eight egg whites in a bowl,  pinch of salt, dash of cream of tartar, a splash of pure vanilla,sugar. Started the Old General up. The beaters were a little loose, but patience persevered and the meringue was glossy and beautiful.

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Lovely, sticky whiteness was spread over the homemade lemon curd, fluffed, patted and run under a low broiler to toast it up. Just a bit.

It’s raining. Storming is a more appropriate description. I hope I get this pretty pie to work in one piece. The old General Electric mixer has been put away, but this time within easy reach. Her cord wrapped around her handle, just as my mother has done countless times.

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Today is my mother’s birthday. There’s a 2-layer, white cake with lemon curd filling in the ice box (that’s  Southern for refrigerator). Happy Birthday, Mama.

Blessings from the Exile’s Kitchen.